This is quiet a regular dish at many South Indian families but being born and brought up in Maharashtrian family I had never even heard of it. Yeah, when we think of South Indian food, all we know is idli, dosa , sambhar , medu vada as we get these as street food in Mumbai. So, I saw this dish on one of the cooking shows two- three years ago and it got stamped on my mind. I didn’t know when I would make it but I used to drool over the image I saw on TV many times. So finally, on one good morning I decided to make this, quiet an impulsive decision. Since, it does not require any fermentation or grinding, there was nothing to stop me today. Hahaha, jokes apart, I was happy that it really came out well in first attempt. (And I did hurt my fingers with that sharp edged ricing machine unknowingly, but that pain was nothing compared to the happiness I found in that first successful attempt.) Technically, this dish is super easy and after making it, I didn’t realize what was holding me back since so many years. I guess I never pushed myself enough to attempt it maybe because of the fear of failure. I guess I need to improve on that! Read More
First of all, Happy New Year to all :). My first blog post of 2018. So to start with, I choose a recipe that belongs to my native, prawns and eggplant curry. We have so many combinations of vegetables with meat and/or seafood that I will surely blog about it in the coming time. Read More
Seafood is the reason that I just can’t turn myself into vegetarian. This one post is dedicated to one of the expensive yet tasty fishes, surmai aka indo-pacific king mackerel.
At my home, while growing up, we ate selective kind of fishes and shellfishes, and god knows for what reason. Whenever I used to ask my Aai or baba in fish market pointing out other variety of seafood “Why don’t we eat that fish?”, the answer has always been vague like. “Yeah, we don’t eat that!” Huhhh, this situation is still the same. But being a staunch seafood lover, I never missed an opportunity to eat different types of seafood at my aunt’s place or neighbor’s place or any feast I attend. Read More
Being a costal region Malvan is blessed with abundant supply of coconut. And they know perfectly, how to make its maximum use in everything. Not only the fruit but also the stem, leaves etc. Talking about food, from appetizers to desserts, they know how to and how much to use coconut. While growing up, we had one family in our neighborhood that belonged to this region. I remember the very first time I had lunch at their home. Aunty made her special chicken curry and fish curry. I fell in love with those curries the moment I tasted them. I remember how I used to tell my mom to learn those curries from aunty. And yeah, Aai attempted a few times but did not match that authentic Malvani taste. By the time I grew up and started cooking, they had left our neighborhood. Initially we were in contact with them but then somehow we lost it. So I couldn’t get the recipe directly from aunty. But I was so obsessed to replicate the exact taste, that I kept asking other people who belonged to that region and also by googling it. Finally after numerous failed attempts, I succeeded to nail it. Read More
It’s a Monday, still a holiday, because it’s Columbus Day!! I feel such long weekends come with plenty of time. Because all things get done by the weekend and you get a free Monday, which is just yours. So I decided to make my whole day cookilicious. But before heading to the kitchen, I video called at my home in India, as I had more than regular time today to gossip with my mommy! Luckily baba was home and he told me that how he misses my recipes. Specially the pulao/ pilaf. He was teasing my mom that when his daughter was home, he never had the same dish twice in a month. So my mummy teased him, ask her to blog her recipes and I will make them for you. What a motivation to execute my holiday plan! So today I decided that I will blog most of my recipes. Because, although there are ample of recipes on Internet for a single dish, everybody has their own way of preparing it. Then why not write them down your own way? So, I am starting with a recipe, which my baba misses the most, and which is a regular at my home. Read More
On a lazy Sunday morning, when mind was asking for something “To-GO”, heart was waking me up to prepare something delicious. Weather was dull due to Hurricane Harvey. Mostly cloudy and was definitely not romantic. Although we were safe, we were continuously checking news for safety of evacuees. By God’s grace, everybody is safe and only property was damaged, which is kind of secondary issue. So relieved now, I got time to write about this curry recipe which I made it for our brunch. To be honest, I tried to make something different and ended up making something different. Maybe because my mind and heart were not on the same page that day, it happened. They say whatever happens, happens for good. Yeah, a different recipe I ended up with was super hit in family and I guess it will become a regular one. Read More
I need to clear first that this is just an experimental dish, which turned tasty accidentally. So can’t wait to share it with you. Egg is a kind of an ingredient with which, I guess no experiment will go flop. If you are making scrambled eggs but if you miss getting the consistency right, not to worry, just add onions and tomatoes to it and it becomes bhurji. If you are trying to boil an egg and if it breaks while putting in hot water, not to worry, it will become a poached egg. It’s kind of comfortable to work with eggs. Read More